Description
Indulge in the savory and rich flavors of Caramelized Shallot Pasta, a delectable dish that combines the sweetness of caramelized shallots with the umami richness of anchovies and tomato paste. Tossed with bucatini and garnished with a parsley-garlic mixture, this pasta is a culinary delight.
Ingredients
Scale
For Caramelized Shallot Base:
- 1/4 cup olive oil
- 6 large shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon red pepper flakes
- 1 (2 oz) can anchovy fillets, drained
- 1 (6 oz) can tomato paste
For Pasta:
- 10 ounces bucatini or spaghetti
- 1 cup finely chopped fresh parsley leaves and tender stems
- Flaky sea salt, for serving
Instructions
- Caramelize Shallots: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add sliced shallots and garlic, season with salt and pepper, and cook until caramelized, about 15–20 minutes.
- Prepare Shallot Base: Add red pepper flakes and anchovies, stirring until dissolved. Stir in tomato paste and cook until darkened, about 2 minutes.
- Cook Pasta: Boil salted water, cook pasta until al dente. Reserve 1 cup water, drain pasta.
- Combine: Add pasta and reserved water to shallot mixture, toss until coated, about 3–5 minutes.
- Serve: Mix parsley with garlic, season, top pasta with mixture and red pepper flakes.
Notes
- The shallot-tomato base can be made ahead and frozen for up to 3 months.
- For a vegetarian version, omit the anchovies and add a splash of soy sauce or miso paste for depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 400
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
